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the sweet scoop
the sweet scoop
Sweets lovers rejoice! It’s time to skip dinner and head straight to dessert. One of NYC’s most sensational restaurants, Thomas Keller’s Salon at Per Se, just introduced a five-course dessert-only tasting menu.
Some may say that the $65 pre-fixe price tag (service included) is a bit much to spend on sweets, but the succession of inventive, expertly crafted confections from one of the country’s greatest culinary teams is far from your typical desserts tasting.
The menu lineup from celebrated pastry chef Elwyn Boyles will change daily, and includes inspired dishes such as popcorn-cola with sundried raisins and buttered popcorn sherbet, poached meringue with coconut, Champagne mango and toasted coriander ice cream, and chef Keller’s signature cinnamon-sugared brioche doughnuts with silky cappuccino semifreddo. If you’re not pining for an entire sugar-filled series, the Salon also offers five à la carte desserts each night. How sweet it is.
Check out Eater for additional coverage and a sample menu.
Image courtesy of ZagatBuzz
Indulgence has never felt better. My latest Clean Plates feature details a fresh approach to fine dining that has your health at heart. I promise you won’t miss the guilt!
Indulgent five-course meals are easy to come by in New York City. But one that’s nutritious, delicious and under 1,000 calories? Virtually unheard of.
What seems too good to be true is actually the formula behind the seasonal tasting menu that recently debuted at Michelin starred restaurant, Rouge Tomate. Executive Chef Jeremy Bearman presents a multi-course menu that features decadent ingredients (think oysters, caviar, squab, lobster), yet delivers on its low-calorie promise and also supplies 40% of your daily nutritional requirements.
Rouge Tomate follows the philosophy of SPE® (Sanitas Per Escam or Health Through Food), an innovative approach to well-being developed by chefs and nutritionists that combines culinary expertise with the benefits of authentic nutrition. The first of its kind in NYC, the SPE® Tasting Menu will focus on optimal nutritional balance, local and organic sourcing, as well as gastronomic gratification. “We really want our guests to be able to indulge without leaving the restaurant feeling weighed down,” said in-house Culinary Nutritionist Natalia Hancock, R.D. “Diners will feel pleasantly satisfied and energized.”
The market-driven menu showcases a variety of nutrient dense produce at the peak of its season. Each tasting ($89 per guest) begins with a trio of amuse bouche, followed by four savory courses and dessert to finish. Highlights from the summer menu include Hawaiian Walu Ceviche layered with avocado, sugar snap peas, spring radishes and yuzu, Thomas Farms Squab accented with local strawberries, endive and Sicilian pistachios, Langoustine Tortellini with basil, chanterelles and Santa Barbara sea urchin, and Executive Pastry Chef James Distefano’s exquisite dark chocolate Caraïbe Sphere of bing cherries, almond frangipane and dulce de leche.
To enhance the layers of flavor, celebrated Wine Director Pascaline Lepeltier tastefully pairs each course with complementary wines ($45 per guest) produced at sustainable, practicing organic and biodynamic vineyards, or cocktails ($45 per guest) featuring organic and quinoa-based vodkas and naturally infused spirits. For sipping sans alcohol, a unique seasonal beverage pairing ($35 per guest) offers “mocktails” using fresh fruit and vegetable juices that are pressed daily at the in-house juice bar.
By revolutionizing the multi-course dining experience, Rouge Tomate makes it possible to enjoy a substantial, flavorful meal without sacrificing nutrition. And who says you can’t have it all?